quinoa enchilada bake

This black bean, corn and quinoa enchilada bake is a delicious appetizer or dinner! Best of all it's made with a homemade enchilada sauce! Serve with tortilla chips or corn tortillas.

Black Bean, Corn and Quinoa Enchilada Bake

quinoa

olive oil

yellow onion, chopped

garlic

chili powder

cumin

salt, plus more to taste

oregano

(15 oz) can Muir Glen organic tomato sauce

water

(15 ounce) can black beans, rinsed and drained

(15 ounce) can sweet corn, drained

cilantro,

colby jack or mexican cheese

Place 1 cup of water and 1/2 cup quinoa in a small saucepan and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and fluff quinoa with fork.

Preheat oven to 350 degrees F.

To make homemade enchilada sauce:&nbsp;In a medium saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, salt and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 10 minutes.

While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl.&nbsp;

Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese.&nbsp;

Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is bubbling.

Recipe makes 6 servings as a dish. If this is for entertaining, the recipe will serve 10-12.

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